My cousin K makes some seriously fine chicken riggie. In our hometown, there are entire contests over the best chicken riggies recipe. I don't know why she hasn't entered it into one, but I'm positive it would win.
I decided to try my hand at making them. They turned out great. And it made SO much that I was able to freeze half of the sauce and still take some to work for lunch.
You need:
3 chicken breast halves, cut into bite size pieces
1 stick of butter
1 onion, chopped roughly
3 cloves of garlic, minced
2 green bell peppers, chopped roughly
1 can black olives, sliced
8 oz. mushrooms, sliced
cherry peppers, sliced
1 28oz can crushed tomatoes
1 28oz can whole plum tomatoes
1 lb, rigatoni, cooked according to package directions
1/2 pt. heavy cream
Melt the butter in the largest saucepan you have. Saute the onion and garlic in the butter over medium-low heat until softened. Add the chicken. When the chicken is partially cooked, add the bell peppers. Once the chicken is cooked, add the crushed and plum tomatoes, breaking the plum tomatoes up gently with the back of your spatula. Add the olives, mushrooms, and cherry peppers. How many peppers depends on your heat preference. My kids are wimps. I
used only two and some of the juice for flavor. You can always, as K
recommends, split the sauce into two pans at this point, adding just a
splash of juice for the kids and as many peppers you want in the other
for the adults. Bring to a gentle boil and reduce to a simmer. Simmer for two hours. Add heavy cream. Freeze half (unless you are making this for a crowd - in which case you'll want to cook up some more macaroni) and serve the other half over your cooked rigatoni. Sprinkle with Parmesan cheese (if desired) and enjoy.
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